From: Char Rice
Subject: Chicken-cheese potatoes
To: Cooking
Chicken-cheese potatoes
Chef: Robin S Wedeman
2 lbs frozen hash brown potatoes with onion and green pepper. Thaw for
30-40 minutes.
1 can cream of chicken soup
1 lb. carton sour cream
1 stick melted margarine
8 oz sharp cheese - Cracker Barrel - grated
salt and pepper
Mix in a large bowl. Pour into greased 9-1/2 x 13 glass dish. Top with 1 cup crushed corn
flakes or potato chips. Bake one hour at 375 degrees. Serves 12 to 15. Can cut this recipe
in half.
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